Cocoa - varieties, benefits of products (butter, powder, cocoa beans), use in medicine, harm and contraindications, drink recipe. Photo of chocolate tree and cocoa fruits

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Cocoa is a food product of the same name, widely used in various fields such as cooking, cosmetology and pharmaceutical industry. Currently, the most widespread use of cocoa in Food Industry and cosmetology. And the use of cocoa for medical purposes is recorded somewhat less frequently. However, there are now a number of scientific studies proving undeniable benefit cocoa not just as food product, and the product with medicinal properties. Consider the use of cocoa in medical purposes, as well as the useful properties of this product.

What is cocoa?

Currently, all residents of developed countries know the word "cocoa". After all, it is cocoa that is the main component of the delicacy loved by many - chocolate.

However, in everyday life, the word "cocoa" means several products obtained from the fruits of the cocoa tree, for example, cocoa butter, cocoa powder and cocoa beans themselves. In addition, the name of cocoa is also a drink made from powder.

Icing for confectionery products is prepared from cocoa powder, and it is added to the dough to give chocolate flavor. And cocoa butter is used for the manufacture of many confectionery products (chocolate, sweets, etc.). In addition, cocoa butter is successfully used in cosmetology and the pharmaceutical industry for the manufacture of suppositories, ointments and other dosage forms for local and external use.

Thus, all cocoa products are quite widespread and known to almost all people, and they are obtained from cocoa beans collected from the chocolate tree.

Chocolate tree (cocoa) is an evergreen species of the genus Theobroma, family Malvaceae, and grows in regions with a tropical climate around the world - in South America, Africa, on the islands of Southeast Asia. Accordingly, cocoa beans are currently produced in Asia (Indonesia, Papua New Guinea, Malaysia), Africa (Ivory Coast, Ghana, Cameroon, Nigeria, Togo) and Central America (Brazil, Ecuador, Dominican Republic, Colombia, Peru, Mexico, Venezuela).

The cocoa tree is large, reaching up to 12 m in height, and the branches and leaves are located mainly along the periphery of the crown in order to capture as much sunlight as possible. There are flowers on the tree, from which later, after pollination, fruits grow, which are attached not to the branches, but directly to the trunk of the chocolate tree. These fruits are similar in shape to lemons, but somewhat larger and provided with longitudinal grooves on the skin. Inside, under the skin, there are seeds - about 20 - 60 pieces in each fruit. It is these seeds that are cocoa beans, from which cocoa powder and cocoa butter are obtained, which are widely used in cooking, cosmetology and the pharmaceutical industry.

Technology for obtaining cocoa powder and cocoa butter from beans very interesting. So, after harvesting the fruits from the chocolate tree, beans are taken out of them (see Figure 1).

Picture 1 – Appearance fresh cocoa beans extracted from the fruit of the chocolate tree.

Cocoa beans, freed from the shell of the fruit, are laid out in small piles on banana leaves. They are also covered on top. banana leaves, and leave for a week to ferment in a sunny place. Under the leaves, the temperature reaches 40 - 50 o C, and under its action, the sugars contained in the beans are fermented, turning into alcohol and carbon dioxide. In other words, exactly the same process takes place as during the fermentation of berries or fruits in the manufacture of wine. Since a lot of alcohol is produced, some of it is converted into acetic acid, which impregnates the beans and prevents them from sprouting. Through soaking acetic acid cocoa beans lose their white color, and acquire a characteristic chocolate brown color. Also, during the fermentation process, the cocoamin contained in the beans is broken down, thereby reducing the bitterness of the seeds.

After fermentation is complete (about 7 to 10 days after placing the beans under the banana leaves), the beans are taken out and laid out in a thin layer in the sun to dry well. Drying can be carried out not only in the sun, but also in special automated dryers. Sometimes fermented cocoa beans are not dried, but roasted over a fire.

It is during the drying of cocoa beans that they get their characteristic brown color and the smell of chocolate.

Next, the shell is removed from the dried beans, and the seeds themselves are crushed and pressed on cocoa butter presses. The cake remaining after pressing the oil is crushed to obtain cocoa powder. Ready-made cocoa powder and cocoa butter enter the world market, and are further used in the food industry, in cosmetology and pharmaceuticals.

In addition to cocoa powder and cocoa butter, cocoa vella is obtained from dried beans, which is a crushed peeled shell. In the countries of the former USSR, cocoa well is not widely used, and in the world this product is used as an additive to livestock feed.

Various parts of the fruit of the chocolate tree have been used as food by humans since ancient times. The first mention of a drink made from cocoa fruits dates back to the 18th century BC, during the existence of the Olmec people in Central America. The Olmecs adopted the Maya and Aztecs for making a drink from cocoa fruits.

And Europeans learned the taste of a drink from cocoa beans only after the conquest of the American continent, when the Spaniards brought it to their country. During the period of importing cocoa beans from Central America, a drink made from them was very expensive, and therefore only available to royalty.

During the 16th century, cocoa was made from powder with vanilla and cinnamon added, which were also very expensive spices during that time period. And in the 17th century, sugar was added to the drink, which significantly reduced its cost and contributed to the spread among the broad masses of the population of European countries. In the form of a drink with sugar, cocoa was used in Europe until 1828, in which the Dutch scientist van Hoyten came up with a way to extract oil from cocoa beans. Van Hoyten took the oil from the beans and the powder from the pomace left after the extraction of the oil, mixed them and created a solid product - chocolate. It was from this moment that the victorious march of chocolate began, which gradually replaced cocoa in the form of a drink from the diet of Europeans.

Varieties of cocoa

There are many classifications of cocoa by variety, taking into account the type of chocolate tree, the area of ​​​​growth, the method of harvesting fruits and other characteristics that can affect the properties of the end products of cocoa beans - powder and oil. However, all these varieties and numerous classifications are necessary only for professionals involved in industrial application cocoa.

And the main varieties of cocoa, in fact, are only two - these are criollo And forastero. Criollo refers to the highest quality cocoa beans obtained from varietal trees. Forastero refers to cocoa beans of lower quality compared to criollo. However, one should not think that Forastero cocoa is of poor quality, as this is not true. In reality, the Forastero variety is cocoa beans. good quality, but without the characteristics of a premium product, they do not have a special zest, some excellent properties, etc. That is, it is just an ordinary, good and very solid product. But criollo cocoa beans are a premium product with special excellent properties.

The specified division into grades is used only in relation to raw cocoa beans. And after fermentation and drying, cocoa beans are usually divided according to their taste into bitter, tart, tender, sour, etc.

cocoa products

Currently, three types of cocoa products are obtained from the fruits of the chocolate tree, which are widely used in the food and pharmaceutical industries, as well as in cosmetology. These cocoa products include:

• cocoa powder;
• Cocoa butter;
• cocoa beans.

Each cocoa product has a range of properties, some of which are the same for all three - butter, powder and beans, while others are different and unique to a particular product.

Growing, harvesting, fermenting and drying cocoa beans - video

How chocolate is made from cocoa - video

How to determine the quality of cocoa powder - video

Photo

This photo shows a view of cocoa fruits attached to the trunk of a chocolate tree.

This photo shows fresh cocoa beans being extracted from the fruit.

This photo shows cocoa beans after drying.

The photo shows cocoa powder obtained from dried beans.

The photo shows cocoa butter made from dried beans.

Composition of cocoa

The composition of all cocoa products includes the same substances, but in different quantities and ratios. For example, cocoa beans contain 50 - 60% fat, 12 - 15% protein, 6 - 10% carbohydrates (cellulose + starch + polysaccharides), 6% tannins and dyes (tannin) and 5 - 8% water with dissolved in it minerals, vitamins, organic acids, saccharides and alkaloids (theobromine, caffeine). In addition, cocoa beans contain biologically active substances, which in their biochemical structure are proteins, carbohydrates or fats. Accordingly, other cocoa products - butter and powder - also contain proteins, carbohydrates, fats, and biologically active substances of protein, carbohydrate and lipid structures, as well as vitamins and trace elements, but in different ratios compared to cocoa beans. Protein, fat and carbohydrate fractions contain a large number of(about 300) biologically active substances that cause beneficial properties, such as anandamide, arginine, histamine, dopamine, cocohil, polyphenol, salsolinol, serotonin, tyramine, tryptophan, phenylethylamine, epikacetin, etc.

Cocoa butter contains 95% fat and only 5% water, vitamins, minerals, proteins and carbohydrates. Accordingly, cocoa butter contains biologically active substances mainly of a lipid nature, such as oleic, palmitic, linolenic fatty acids, triglycerides, linalool, amyl acetate, amyl butyrate, etc. Cocoa powder contains only 12 - 15% fats, up to 40% proteins , 30 - 35% carbohydrates and 10 - 18% minerals and vitamins. Accordingly, cocoa powder is rich in vitamins, microelements, sugary substances and biologically active compounds of the protein structure (tryptophan, phenylethylamine, dopamine, serotonin, etc.). And in cocoa beans there are 50 - 60% fats, 12 - 15% proteins, 6 - 10% carbohydrates and 15 - 32% water with minerals and vitamins dissolved in it. This means that cocoa beans contain the largest amount of biologically active substances compared to powder and butter.

Let's consider what biologically active substances are included in the composition of all cocoa products, as well as the properties of beans, butter and powder.

Cacao butter contains a wide range of polyunsaturated fatty acids (stearic, oleic, palmitic, linolenic), triglycerides (oleo-palmito-stearin, oleo-distearin), fatty acid esters (amyl acetate, amyl butyrate, butyl acetate), methylxanthine, caffeine, phytosterols, polyphenols, sugars ( sucrose, glucose, fructose), tannins and vitamins A, E and C. Cocoa butter is white-yellowish in color and has a chocolate aroma. At ordinary air temperature (from 22 to 27 o C), the oil is hard and brittle, but at 32 - 36 o C, it begins to melt, becoming liquid. That is, cocoa butter melts at a temperature slightly below body temperature, as a result of which a chocolate bar containing this component is normally hard and dense, and melts pleasantly in the mouth.

cocoa powder contains a large amount of potassium and phosphorus salts, as well as anthocyanins (substances that give a characteristic color), alkaloids (caffeine, theobromine), purines, flavonoids, dopamine, anandamide, arginine, histamine, cocochil, salsolinol, serotonin, tyramine, tryptophan, phenylethylamine , epikacetin, etc. In addition, the powder contains a wide range of trace elements (calcium, magnesium, sodium, chlorine, sulfur, iron, zinc, copper, manganese, molybdenum and fluorine) and vitamins A, E, PP and group B. Quality cocoa powder must contain at least 15% fat, have a light brown color and smear when you try to rub it between your fingers. If you collect cocoa powder in the palm of your hand, then it will pour badly from it, and a part will certainly remain on your hand, sticking to the skin.

The composition of cocoa beans includes cocoa powder + cocoa butter. A distinctive feature of cocoa beans from butter and powder is the content of a large number of aromatic compounds (about 40, among which there is linalool terpene alcohol), as well as organic acids (citric, malic, tartaric and acetic).

Useful properties of cocoa products

Consider the beneficial properties of each cocoa product separately to avoid confusion.

Cacao butter

Cocoa butter can be used internally, externally and topically, either alone or in combination with other ingredients. For example, for topical and topical use, cocoa butter can be mixed with other active ingredients or applied alone. Inside, cocoa butter can be consumed by spreading it on sandwiches or seasoning food with it.

Cocoa butter has the following beneficial effects on the human body:

• Reduces harmful effect ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin;
• Stimulates work immune system, reduces the incidence of colds and infectious diseases, prevents cancer;
• Increases life expectancy and slows down aging;
• Improves the condition of the skin, hair and nails, preventing their aging and wilting;
• Improves the barrier functions of the skin, promotes the disappearance of acne and blackheads;
• Moisturizes the skin, eliminates dryness and increases its elasticity by activating the process of collagen production;
• Accelerates the healing of wounds and cracks in the skin, including on the nipples of the breasts;
• Has antitussive effect;
• Has anti-inflammatory and analgesic effect;
• Normalizes the condition of the walls of blood vessels, increases their elasticity, improving microcirculation, preventing atherosclerosis and preventing cardiovascular diseases;
• Reduces the level of cholesterol in the blood;
• Helps to cure dermatitis and bronchial asthma.

Cocoa powder and the benefits of cocoa (drink)

Beneficial features the powder and the drink prepared from it are the same, so we will give them together. It must be remembered that the powder has a beneficial effect only in the form of a drink. And when it is added to dough or confectionery, unfortunately, the beneficial effects of cocoa are leveled and do not appear.

Cocoa in the form of a hot drink prepared from powder with milk or water with sugar has the following beneficial effects on the human body:

• The use of cocoa in the form of a drink has a neuroprotective and nootropic effect, increasing the resistance of nerve cells to the effects of negative environmental factors and improving the functioning of the brain. So, thanks to the neuroprotective effect, brain cells are much better able to tolerate episodes of oxygen starvation, trauma and other negative effects, as a result of which the risk of developing Alzheimer's disease, dementia, etc. is significantly reduced. And thanks to the nootropic effect, after about 2 months of regular use of cocoa in the form of a drink, a person improves memory, attention, the thought process accelerates, thoughts and decisions become more accurate, clear, etc., which makes it much easier to cope with difficult tasks .
• Improves cerebral circulation, due to which the performance of human mental activity is significantly increased.
• Due to the effects of flavonoids (epicatechin) and antioxidants (polyphenols), with regular consumption of cocoa in the form of a drink for 2 months, a person's blood pressure level normalizes.
• Reduces the risk of skin cancer by reducing the negative effects of ultraviolet and infrared rays on the structure of the skin.
• Reduces the risk of developing malignant tumors of any localization due to antioxidants.
• Increases the overall resistance of the body to various infectious and inflammatory diseases.
• Slows down the aging process in the body due to the effects of polyphenols.
• Improves the overall condition of the skin, hair and nails.
• It normalizes the mental state of a person, contributing to the relief of depression, eliminating anxiety, anxiety and fears, and at the same time improving mood.
• Normalizes the level of cholesterol and hormones in the blood due to the action of flavonoids and peptides.
• Reduces the adhesion of platelets, preventing the formation of blood clots, which reduces the risk of heart attacks, strokes and thrombosis.
• Improves hematopoiesis (formation of erythrocytes, leukocytes and platelets), preventing blood tumors and deficiency of formed elements.
• Accelerates the healing of various wounds.
• Contributes to the maintenance of normal blood glucose levels, preventing its sharp fluctuations or increase, which prevents or significantly slows down the development of diabetes mellitus.
• Improves the functioning of muscles and bones.
• Improves and normalizes work of cardio-vascular system, eliminating various functional disorders (for example, myocardial dystrophy, tachy-brady syndrome, etc.) and, thereby, preventing the development of severe organic pathology.
• Prevents anemia due to iron content.
• Restores muscle condition after active training in athletes and after physical activity in people of all ages and genders.
• Tones and invigorates due to the content of caffeine and theobromine. Moreover, the tonic effect of cocoa is much milder than that of coffee, since the main active alkaloid in it is theobromine, and not caffeine. In addition, thanks to low content cocoa caffeine as an invigorating drink can be used by people suffering from diseases of the cardiovascular (for example, hypertension, heart failure, etc.) and respiratory systems (bronchial asthma, etc.).

In order for cocoa to fully exert its beneficial effect, it is recommended to drink 1 cup a day in the morning. To prepare a drink, 1 - 1.5 teaspoons of the powder is poured with boiling water or hot milk, sugar, cinnamon, vanilla or other spices are added to taste. It is better to drink cocoa in the morning, as the drink tones and gives energy, which can lead to problems falling asleep if taken in the evening.

cocoa beans

Dried cocoa beans can be consumed 1 to 3 per day as a dessert or as a snack. Beans are high in calories, so they perfectly satisfy hunger, and at the same time are healthy and tasty. Connoisseurs of this healthy product recommend eating beans with honey.

The health benefits of cocoa beans are as follows:

• Regular consumption of cocoa beans improves brain function through the action of flavonoids and antioxidants. After 8 weeks of daily consumption of beans, memory, concentration, speed and accuracy of thinking, ability to solve complex problems, etc. improve.
• Neuroprotective effect on the brain due to the content of antioxidants (polyphenols). Brain structures become more resistant to the damaging effects of negative factors, such as oxygen starvation, trauma, etc., as a result of which the development of Alzheimer's disease, senile dementia, etc. is prevented.
• Normalizes arterial pressure due to the action of flavonoids and antioxidants. According to a study by Italian scientists, consumption of beans for 2 months normalizes blood pressure.
• Improves metabolism and DNA synthesis in cells due to the content of purines.
• Improves blood formation and accelerates wound healing due to the content of iron, magnesium, chromium and zinc.
• Maintains a normal level of glucose in the blood, preventing its sharp increase, due to the content of chromium.
• Improves heart function, normalizes the functioning of the entire cardiovascular system, strengthens muscles and bones due to the magnesium content.
• Slows down aging due to the action of antioxidants (polyphenols).
• Reduces the risk of strokes, heart attacks, development diabetes and malignant tumors due to the effects of epicatechin.
• Improves skin condition, smoothes wrinkles and increases elasticity, and also prevents stomach ulcers due to the content of cocoheal and sulfur.
• Improves the condition of skin, hair and nails through the effects of antioxidants and intensive nutrition with vitamins, minerals and amino acids.
• Increases the body's resistance to infectious diseases.
• Reduces the harmful effects of ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin due to the content of melanin.
• Increases sexual desire and brightness of sensations due to arginine.
• It relieves depression, anxiety, anxiety, fatigue, and also improves mood due to the antidepressant effect of serotonin, tryptophan and dopamine.

Cocoa improves brain function. Selection, storage and preparation of cocoa - video

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The use of cocoa in medicine

In the pharmaceutical industry, cocoa butter is widely used, on the basis of which suppositories are prepared for vaginal or rectal administration, as well as ointments and creams for application to the skin and mucous membranes. Cocoa butter is the main auxiliary component of these dosage forms, since it provides stability and a dense consistency at ambient temperature and fast, excellent melting and melting at body temperature.

Besides, cocoa butter is used to treat the following conditions and diseases as part of complex therapy:

• . Take a small piece of oil and drive it along the chest, while doing a light massage, which will improve blood flow to the respiratory organs and speed up recovery.

Also, cocoa butter is widely used in cosmetology for the preparation of masks, creams, wraps and other procedures, as it quickly and significantly improves the condition of the skin and hair.

Cocoa beans and cocoa powder are not used in medical practice. The only area in which cocoa is used in the form of a drink is preventive and rehabilitative medicine. According to the recommendations in these areas of medicine, it is recommended to drink cocoa as a tonic and tonic drink to increase efficiency and better tolerate physical or psycho-emotional overload.

Cocoa lowers cholesterol and normalizes lipid metabolism - video

Cocoa for the prevention of thrombosis, heart attacks and strokes - video

Harm cocoa

Cocoa in the form of a drink made from powder or cocoa beans can be potentially harmful to humans due to the following factors:

• The presence of caffeine. This component can be very harmful for people suffering from cardiovascular diseases.
• Unsanitary conditions for processing beans. Cockroaches live in beans, which are often not removed before grinding, as a result of which these insects get into cocoa powder. In addition, the beans lie on the ground and on surfaces that are poorly washed and treated with disinfectant solutions, as a result of which various microbes, soil particles, etc. can be on them.
• Allergic reactions. Due to the presence of chitin (a component of the cockroach shell) in cocoa powder, people can develop severe allergic reactions, since this substance is very highly allergenic. Unfortunately, any cocoa powder contains chitin, since cockroaches live in cocoa beans, and it is not possible to remove all insects from them.
• Mycotoxins and pesticides. Cocoa bean powder may contain residues of pesticides that have been processed chocolate trees for pest control, as well as mycotoxins - harmful substances produced by fungi that live on beans.

Contraindications to the use of cocoa and chocolate

Pure cocoa beans, cocoa drink and chocolate are contraindicated for use if a person has the following conditions or diseases:

• Gout (cocoa contains purines, and their use will exacerbate gout);
• Kidney disease (cocoa has a diuretic effect);
• Age under 3 years (cocoa is a highly allergenic product, so children under 3 years of age should not drink it in the form of a drink, and eat it in the form of chocolate or beans);
• Increased excitability and aggressiveness (cocoa has a tonic and stimulating effect);
• Constipation (for constipation, only cocoa butter can be consumed, and beans and any products with cocoa powder are best excluded from the diet, as they contain tannins that can aggravate the problem);
• Diabetes mellitus (cocoa can only be drunk to prevent the disease, but when it has already developed, then you can not use the product).

How to brew a cocoa drink (recipe) - video

White cocoa with marshmallows (recipe) - video

Before use, you should consult with a specialist. 9

diets and healthy eating 17.09.2017

Cocoa is an unforgettable taste of our beautiful childhood, this sweet hot drink in the morning our mothers and grandmothers cooked for us, charging us with energy for the whole day. It is also loved by adults for its unique taste and feeling of cheerfulness and light euphoria after its use. We often call this drink hot chocolate, and indeed, chocolate and cocoa powder are made from the fruit of the same trees.

These trees grow in tropical regions and belong to the genus Theobroma, we call them chocolate trees, and the word "cacao" refers to their fruits and is rooted in the distant past of the peoples of Central America. In the language of the Mayan peoples, it was mentioned for several millennia even before the present era. Today we, dear readers, will talk about the health benefits of cocoa, and also find out if this delicious drink harm us.

So what is cocoa good for? The drink is already useful because we feel a surge of positive emotions after drinking it. And if we consider its composition, then there will be no doubt about the beneficial properties of cocoa. The benefits of cocoa with milk increase due to the important properties of dairy products, and we drink it most often with milk. A reasonable question often arises, is there caffeine in cocoa? Compared to coffee, cocoa drink contains a small amount of caffeine, but other equally significant alkaloids have been found in it.

Composition of cocoa

Cocoa powder contains theobromine, which has a similar effect to caffeine, helping to overcome stress and giving us a boost of energy, as well as theophylline, which has a wide therapeutic effect on the human body.

The beneficial properties of cocoa include the presence in the powder of theophylline, which has vasodilating properties, affects the function of the respiratory muscles and reduces spasm of large blood vessels.

Phenylethylamine acts on our body as a light antidepressant, and melanin is involved in thermoregulation and protection from solar radiation. In addition to these important elements, cocoa powder contains fats, carbohydrates, proteins, organic acids, the most important unsaturated fatty acid, flavonoids.

Among the vitamins, vitamins of groups B, A, E, PP, beta-carotene, folic acid can be distinguished. The mineral composition is no less extensive, it is calcium, magnesium, potassium, phosphorus, iron, copper, zinc, fluorine, manganese and other trace elements.

cocoa calories

Cocoa belongs to high-calorie foods, so we feel full literally after drinking one cup. How many calories are in cocoa? 100 grams of cocoa powder contains 290 kcal. But do not be afraid of these numbers, because 100 grams of cocoa powder is about 6 tablespoons. For a cup of drink, two teaspoons or one tablespoon is usually enough, it is not difficult to calculate that a cup of cocoa contains about 48 kcal.

The calorie content of cocoa with milk or cream increases depending on the fat content of dairy products and is approximately 168 kcal. If we add 2 teaspoons of sugar to a cup, then the calorie content of the drink will increase to 200 kcal. For people who have weight problems, this is a lot, but for most of us, the high calorie content of the drink will only benefit and help you get a boost of energy and efficiency in the morning.

Is it possible to drink cocoa at night

Whatever the beneficial properties of cocoa does not have, it is necessary to observe moderation when using it. Cocoa is a high calorie energy drinks, so it is not advisable to drink it at night, best time for its reception - morning or first half of the day, when we need to get a boost of energy.

Cocoa. Health benefits and harms

Any food product can be both beneficial and harmful to our health, it depends on the quality of the product itself, on its tolerance, on the characteristics of the body, on the presence of certain diseases in a person. Therefore, we will consider both the health benefits and harms of this delicious drink.

The presence of antioxidants in cocoa powder indicates the benefits of the drink for the whole body, as these substances help fight the oxidative action of free radicals that destroy the cells of our body and lead to aging of all organs and systems. Let's look at what else is the use of cocoa.

The benefits of cocoa for the heart and blood vessels

The presence of flavonoids and many other important substances in cocoa makes cocoa useful for our blood vessels, as these substances improve the vital activity of all organs, reduce vascular fragility and improve their elasticity. The beneficial properties of cocoa are enhanced by the presence of nicotinic acid, which is involved in lipid metabolism and lowers bad cholesterol.

The macroelement potassium serves to prevent cardiac arrhythmias, as it takes part in the normalization of heart contractions. Magnesium is important for the heart and arteries, it is involved in the oxygen supply of the heart muscle, in the normalization of blood pressure.

For the skeletal and muscular system

Dear readers, you will find a lot of recipes for hair beauty masks with cocoa on the Internet, I offer you the simplest mask for dry weakened hair. Try it!

Cocoa hair mask

Mix a spoonful of cocoa powder with a little warm water in such a way that a homogeneous mass is obtained. Add beaten egg yolk to it, mix and last turn add two tablespoons of kefir or yogurt. Apply the mask to the roots and distribute through the hair, put on a plastic cap and wrap your head with a towel. Rinse your hair thoroughly with warm water after 25-30 minutes.

The benefits of cocoa for the skin

Cocoa powder face masks are very popular, because they contain many biologically active substances that nourish the skin and improve its condition. You can prepare a cocoa mask for any skin by adding various natural ingredients to it. Masks with the addition of cocoa moisturize and nourish dry skin, reduce inflammation in oily skin, improve complexion, smooth wrinkles. Be sure to try, you will find many different mask recipes in my article.

Cocoa during pregnancy and breastfeeding

During pregnancy, the main criterion for choosing certain products is safety for future mother and the child, and certain restrictions exist. Can pregnant women have cocoa? It is difficult to give an unequivocal answer to this question, you must be guided by your well-being, the data from the results of clinical tests and the doctor's recommendations.

Despite the fact that cocoa is rich in iron, zinc, folic acid, which are necessary during pregnancy, this drink is one of the products that can cause allergic reactions, and in pregnant women, sensitivity to various allergens increases, this must be taken into account. In pregnant women, blood pressure often rises, in this case, cocoa, like coffee, is not recommended. You will have to give up the drink for kidney diseases and increased uterine tone.

With good health, a small cup of cocoa 2 times a week for a pregnant woman will not hurt, but will only benefit, the main thing is to listen to your body and ask questions to your doctor to dispel any doubts.

Such a drink as cocoa is undoubtedly familiar to every person since childhood. Many children drink it with pleasure, replacing packaged and trendy sodas. Such an alternative to the whole body.

Cocoa health benefits

The history of the drink dates back to the sixteenth century. Then one Spanish general, after traveling to England, brought a souvenir - unusual beans and a recipe for their preparation. A little later, namely after a couple of centuries, this drink began to be used for medicinal purposes, since the beneficial properties of cocoa became known to the whole world. Since then, nutritionists, cosmetologists and doctors have been talking about the properties of this product incessantly.

How useful is cocoa?

The whole benefit of cocoa lies in the substances that make up the beans. The fruits of the cocoa tree contain antioxidants, the benefit of which is that they are able to minimize the negative effects of free radicals. And this is a big plus for the body. Even a small amount of drink can replace several glasses vitamin juice. In addition, regular use of this product helps to normalize blood pressure.

Surely many have heard that cocoa contains serotonin and dopamine. But few people know anything about these substances. In fact, they can be compared with antidepressants, only of natural origin. Therefore, it is recommended to eat chocolate or drink cocoa during times of severe stress or anxiety. The benefits for the body will be huge! In addition, eating cocoa can help lift your mood.

In addition, cocoa is directly related to the level of cholesterol in human blood. As you know, low-density lipoprotein does not have a very good effect on the body. Cocoa can significantly reduce its level. It also increases high-density lipoprotein content. As a result of such a complex effect, the level of cholesterol in the blood is normalized, which means that the general condition of the body improves. Due to the influence of the components that make up cocoa, the risk of certain dangerous diseases, such as cancer, is reduced.

Cocoa also becomes a good helper for colds. Benefit in this case It has a general strengthening effect on the body. a cup of this warm drink increase immunity, facilitate the course of the disease, which will significantly speed up the healing process. In addition, such a drink will surely please the child much more than nasty potions. Therapeutic action Cocoa helps with colds thanks to the theobromine it contains. This substance helps with coughing, and in addition, improves heart function. Some argue that theobromine is a poison. So it is in fact. But to get poisoned, you need to drink great amount drink at a time, and no one can do it.

Do not be afraid to use cocoa for people who are overweight or on diets. Indeed, these products contain a large percentage fats, but gaining weight with cocoa is almost impossible. The fact is that when it is used, a feeling of fullness quickly sets in, so you won’t eat or drink a lot of it.

Cocoa benefits!

You can achieve the opposite effect only if you start to abuse cocoa. The benefits will be obvious if you drink more than two cups of the drink per day. Enough, of course, and one to recharge your batteries for a few hours. By treating a child with a product that includes cocoa, you can provide his body with the necessary elements for normal life. Yes, and an adult will benefit from eating a couple of pieces of dark chocolate.

The value of cocoa has been known since ancient times - the Aztec and Mayan tribes used beans instead of money. At first, a drink made from cocoa beans was drunk cold, used for ritual purposes. And only after the conquistadors delivered the fruits of the chocolate tree to Europe, they began to drink a drink from its fruits hot. Doctors, pharmacists, culinary specialists, cosmetologists - they all know about the valuable substances that this product contains, so everyone actively uses it in their field. Consider the benefits of cocoa for human health and its possible harm.

What is cocoa powder made from?

The technology for extracting powder and butter from cocoa beans was invented by a native of Holland, Konrad van Heyten in 1828. In the future, thanks to her, it became possible to produce slab chocolate.

After the fruits of the chocolate tree ripen, they are cut with a knife. The fruits are cut and seeds are taken out of them in the form of beans. The seeds are fermented by placing them in boxes with banana leaves and burlap for seven days. As a result of this procedure, their tart taste disappears and the appetizing chocolate aroma intensifies. Next, the seeds are dried in the sun and then proceed to extract the oil. As a result, cake remains, which is ground into powder. This is cocoa powder.
As a result of the described process, several types of powder are obtained. In stores, they also sell a product that can simply be poured with boiling water and drunk, and that requires boiling. It is important to understand that in the first useful substances contains very little, manufacturers compensate for their absence by introducing synthetic vitamins.

Did you know? Until the 19th century, cocoa was called hot chocolate and was sold in pharmacies. It was used to treat depression, improve overall well-being, heal wounds, increase sexual desire..

What is included

Let's see why cocoa is so useful and what it contains. Like any product, it contains a number of micro and macro elements:

• - 1509 mg;
• - 655 mg;
• - 425 mg;
• - 128 mg;
• - 80 mg;
• - 28 mg;
• Fe (iron) - 22 mg;
• - 13 mg;
• - 7.1 mg;
• - 4.6 mg;
• Cu (copper) - 4550 mcg;
• - 245 mcg;
• - 56 mcg.

As you can see, most of all the fruits of the cocoa tree contain potassium and phosphorus. There are few products that can boast of containing so many of these elements.

Here are the vitamins in cocoa:

• - 3 mcg;
• beta-carotene - 0.02 mg;
• - 0.1 mg;
• - 0.2 mg;
• - 1.5 mg;
• - 0.3 mg;
• B9 - 45 mcg;
• E - 0.3 mg;
• PP - 6.8 mg.

If you are interested in whether there is caffeine in cocoa, then we will inform you that this substance is present in it. In addition, cocoa beans contain proteins, carbohydrates and fats, organic compounds, tannins and colorants, theobromine.

Useful properties for the body

After considering the vitamin-mineral complex contained in cocoa, you can understand what useful properties it has.

Obviously what is high content potassium (half daily allowance for humans) and magnesium allows the product, when it enters the human body, to have a serious impact on the functioning of the cardiovascular system, to promote the removal of harmful cholesterol.

Did you know? To get one kilogram of cocoa powder, you need 40 fruits (1200 seeds).

Calcium, which is part of the composition, has a positive effect on bones, bone tissue division, teeth, muscles. Nicotinic acid has a beneficial effect on hair, stimulates their growth.

Iron cleanses the blood, helps to saturate it with oxygen.

Of course, cocoa butter still has more benefits, because it is it that is used in medicine. First of all, it is advised as an excellent expectorant for colds. It also has a powerful immunomodulatory effect. When added to tea or milk, the oil can relieve cough, bronchitis, and throat diseases in just two or three days.
In the latter case, it is also advised to simply dissolve it to soften and heal the larynx. The oil helps with irregular emptying or their long absence, the presence of hemorrhoids.

Outwardly, a therapeutic massage is done with oil, problematic skin, cracks are lubricated with it, hair masks are made. Therefore, the main benefit of cocoa for women is to improve their appearance. After all, women, to a greater extent than men, tend to monitor the condition of their hair, nails, skin. In cocoa, there are all the necessary elements that allow you to make ladies more beautiful, their skin more toned, young, hair - silkier, stronger.

Important! Since cocoa butter is a strong allergen, you should not use it during self-treatment. A doctor's consultation is required.

Men will be interested to know how cocoa is useful for them. First of all - the presence of zinc, which has a positive effect on potency. Regular consumption of black and hot chocolate by representatives of the strong half of humanity will certainly lead to an increase in libido. In addition, zinc is the main building material for sperm. This means that its use with cocoa favorably affects the state of the seminal fluid, in particular, the activity of spermatozoa.
Despite the high content of valuable substances, cocoa should not be abused, especially for those people who are used to monitoring the condition of their figures - 100 g of the product contains 300 kcal. In a drink of cocoa with milk - 85 kcal.

Can pregnant and lactating women

Cocoa is definitely good for women who are expecting a baby. Firstly, due to the large amount of iron in the composition - a chemical element that takes an active part in hematopoiesis, is contained in the hemoglobin of erythrocytes. For pregnant women, both the first and the second actions are very important, because in the woman's body during this period there should not be problems with the circulatory system, since now the volume of blood in it increases many times, the third circle of blood circulation is formed. Providing the baby with the necessary nutrition depends just on whether the mother's blood circulation is normal.

It is also known that during pregnancy, women often suffer from anemia, so almost any product containing iron will now benefit.

Natural cocoa powder is rich in magnesium and calcium, which are responsible for the activity of the nervous system and the condition of the bones. Folic acid, which is involved in the processes of hematopoiesis, cell division and growth, is very necessary for mother and child. This substance is important for the formation of the neural tube in a child. It is used to prevent its abnormal development in a baby.
And of course, one cannot ignore such an ability of cocoa as toning - a hot drink improves mood, invigorates, gives strength. However, it can also raise blood pressure. Therefore, gynecologists with permission to use this drink pregnant women are warned that in large doses it is unsafe for both the woman herself and the fetus. The norm for a woman in position is one glass a day, better in the morning and with the addition of low-fat milk. In the first trimester, it is better not to resort to this drink. This period is very important for the formation of the fetus, and gynecologists do not have an unequivocal opinion on whether it is possible to drink cocoa at this time.

For the entire period, you should also refuse to use ready-made drinks in powders like Nesquik, which you just need to pour boiling water over. They include various additives, flavorings, emulsifier, synthetic vitamins that are not beneficial for the child.

Pregnant women who are prone to allergies, hypertension, arterial hypertension, and kidney problems should not drink a hot drink.

Important! A pregnant woman, one of whose habits is to drink cocoa, needs to tell the gynecologist about this. Based on the history and condition of the woman, he will decide whether she can not change her habit during pregnancy. He will also tell you how much you can drink a drink.

About whether she can drink cocoa regularly, she should ask a gynecologist or a pediatrician and a mother who is breastfeeding. Indeed, due to the fact that the drink invigorates, it can excite the nervous system of the baby. In addition, it can cause allergic reactions in the baby.
Usually, if the baby is healthy, he did not have diathesis, allergic reactions, then mom can add cocoa to her menu when she reaches the age of three months. In this case, you should monitor the condition of the baby. If his body does not react in any way to this product, then the woman can continue to use it in the future. If a rash appears on the baby's body, the drink should be excluded and returned to it after the end of breastfeeding.

How to choose high-quality cocoa powder when buying

We have already indicated earlier that several technologies are used to make cocoa powder. However, in any case, a natural product can be identified if you know what to look for. We open a few secrets - how to choose high-quality cocoa:

1. The first thing to do is to pay attention to the color - it should be pure brown, without the inclusion of additives.
2. Next, smell the product. If it has an appetizing chocolate smell, then it is good and natural. The absence of smell indicates that the powder has undergone the strongest processing.
3. We taste - strong bitterness and bad taste should not be.
4. Cocoa powder should be crumbly, uniform consistency. The presence of lumps indicates the expiration date or improper storage.
5. The powder must be crushed, but not to the state of dust.

Important! Give preference to cocoa powder made in the country where the chocolate trees are grown.

How to store at home

So that cocoa powder does not lose its valuable properties, it must be stored properly. Storage is carried out in a place where there is no high humidity, where there is no light, there is good air access, there are no strong odors. Optimum temperature indoors - from 15 to 20 ° C, humidity level - up to 75%.

If you create all of the above conditions, then when stored in packaging from the manufacturer or in a metal container, the shelf life of the product is 12 months. If stored in packaging made of other materials, the shelf life will be reduced to six months.

How to brew a delicious cocoa drink: recipe

A cocoa drink is most often brewed with the addition of milk: half a liter of milk is brought to a boil. A tablespoon of cocoa powder is well mixed with two tablespoons of sugar. Add some milk to the mixture. All mix well until smooth, add milk that remains, bring to a boil. It is on milk that a hot drink comes out especially tasty.

Less often, the drink is made on water - two teaspoons are ground with two teaspoons of sugar, a little boiling water is added, mixed, and then water is added to the desired volume. Ice cream, marshmallows, spices are added to cocoa drinks.

Contraindications and harm

Unfortunately, despite a number of useful properties, cocoa can be harmful and has a number of contraindications. So, it should not be used in any form by people suffering from:

• gout;
• kidney problems;
• chronic constipation;
• diabetes mellitus;
• atherosclerosis.

This product should be used with caution by pregnant women, nursing mothers, children under three years of age. Individuals in these categories should consult their doctor before consuming cocoa.
Thus, cocoa is an affordable and healthy product that contains a large number of useful for human body elements. The contents of cocoa beans are used in cooking (for making sweets, pastries, drinks, chocolate), medicine (folk and traditional), and cosmetology. Like any product with medicinal properties, cocoa has a number of contraindications. People suffering from any diseases, especially those related to the kidneys, heart, blood vessels, nerves, should familiarize themselves with them before drinking cocoa regularly or using it in another form.

06.07.17

Cocoa powder is obtained from the finely ground pomace of the chocolate tree beans after the oil has been extracted from them. It serves as the basis for the preparation of a fragrant chocolate drink.

The Maya was considered a sacred drink by the Indians. It was drunk during important rituals. For example, when you get married. The scientific name for beans is Theobroma, which means "food of the gods" in Greek.

Is there any benefit in eating cocoa, what is useful for different categories of people? Let's discuss in our article!

How to choose a good product and check its quality

In stores you can find cocoa of two types:

• powder to be boiled;
• dry mix for quick preparation.

Natural powder is healthier. It does not contain sugar or preservatives.

When choosing, evaluate the fat content(on the package): it must be at least 15% in the product, expiration date.

The rest of the quality criteria can be assessed already from the purchased product. These include:

• The smell of chocolate. It should be strong and clean, without foreign inclusions.
• There should be no lumps. Their presence indicates improper storage.
• Grinding He is supposed to be very small. To assess the quality, you can rub the powder between your fingers. good cocoa should stick to the skin, and not crumble into dust.
• The color can only be brown.

Before cooking, it is advisable to taste a little of the product. A rancid or other unpleasant aftertaste indicates unsuitability for food.

REFERENCE! After preparing the drink, the suspension in the liquid should not settle before two minutes.

Composition and calories

IN chemical composition product - more than 300 organic substances.

The most significant among them:

• theobromine, which causes a feeling of happiness and euphoria, but without addiction.

  INTERESTING! Theobromine is added to a new generation of toothpastes, as it prevents the destruction of enamel and the development of caries.

• Theophylline, relaxing smooth muscles, normalizing respiratory function.
• Phenylethylamine relating to antidepressants.
• Caffeine, stimulating mental and physical activity. It belongs to psychostimulants, but the powder is contained in an amount not exceeding 2%.
• purine bases, involved in the synthesis of essential amino acids.
• Polyphenols acting as antioxidants.

Calorie content is about 300 kcal / 100 g of product.

Nutritional value and glycemic index

Sugar-free cocoa powder is a product with a low glycemic index, equal to 20. This makes it suitable for the diet of patients and obese.

Useful properties of the drink on water and milk

The product has a general strengthening effect on the body. It invigorates, uplifts, stimulates mental activity without exhausting the nervous system.

Fragrant hot drink is useful to drink in the cold season because it has a warming effect.

The product is capable of:

• stimulate the work of the lungs;
• activate the synthesis of hemoglobin due to the content;
• prevent caries;
• neutralize the harmful effects of ultraviolet radiation due to the natural melanin pigment included in the composition;
• prevent the development of cancer;
• normalize blood pressure;

It has antioxidant properties, surpassing and.

Cocoa boiled in water tastes like dark chocolate. It is recommended to drink it to people:

• prone to diarrhea
• hypotensive patients;
• allergic to lactose.

French nutritionist Madeleine Gesta recommends drinking a drink made with skim milk and honey. It maintains strength even during strict diets due to a balanced combination of trace elements and vitamins contained in the ingredients of the drink.

cocoa on regular milk with or without added sugar is useful for people engaged in mental work. It satisfies hunger without burdening the stomach, stimulating the brain.

Effect on the body

The product is a source of endorphins, hormones of happiness. It acts gently, does not cause addiction and mood swings.

What is useful for adult men and women

In adults, with moderate constant use, it strengthens capillaries due to its flavonoids. Promotes healing of wounds, rejuvenation of the skin of the face and body.

It is useful for men to maintain reproductive function in good shape. and contained in the drink encourage the body to actively produce the male hormone - testosterone, improve the quality of the seminal fluid.

For women, cocoa is especially useful for hormonal disruptions. It balances the emotional state, softens the premenstrual syndrome.

Pregnant and lactating

Women in expectation of a child, doctors do not recommend the use of cocoa in any form., as it makes it difficult for the body to absorb the trace element calcium. But with severe toxicosis in the first trimester, drink a drink in small quantities allowed - twice a day, 50-100 ml. It relieves nausea, causes a surge of strength, preventing exhaustion.

During lactation, the product must be decisively abandoned. in order to avoid sleepless nights and violations of calcium metabolism in the baby.

Is it harmful for children

Children can drink cocoa from the age of three. It is better to teach the child to natural product With the minimum amount Sahara. It is necessary to introduce a drink into the diet carefully, in small portions, as it can cause allergies.

A delicious drink is especially useful for children after an illness, during exams to improve overall tone and mood.

For the elderly

With the onset of age-related changes in the human body, restructuring begins, which is accompanied by an emotional decline, despondency and depression.

Cocoa may support the elderly:

• activating the blood supply to the brain;
• improving memory;
• preventing the development of atherosclerosis;
• increasing the strength of the walls of blood vessels and capillaries;
• gently pulling me out of depression.

Special categories

They note the benefits of the product for those suffering from bronchial asthma. It relieves bronchospasm, making the patient feel better.

Potential danger and contraindications

Cocoa refers to products that can provoke allergic reactions.. The main contraindication is individual intolerance.

The product must also not be used:

REFERENCE! Despite the tonic effect, cocoa helps to normalize blood pressure to all those suffering from its fluctuations. It is desirable for hypotensive patients to drink it on the basis of water, and for hypertensive patients - milk.

The main suppliers of cocoa beans for powder production are African countries where chocolate trees are treated with pesticides and insecticides. All toxic substances are removed during the processing of beans at the stage of oil extraction.

But improper storage of raw materials before processing can harm. Therefore, it is better to purchase the product in large supermarkets from manufacturers worthy of your trust.

Since cocoa has energy properties, it is better to drink it in the morning to get a boost of energy for the whole day. A drink on water is combined with cheese or boiled, and on milk - with honey. Elderly and debilitated people can drink cocoa with milk during the day or early evening.

It is useful for athletes to drink cocoa in milk without sugar in small portions., 20-30 ml with an interval of 15 minutes, starting an hour after training. You can prepare a drink in advance and pour it into a thermos.

Safe daily dose drink - two cups of 200-250 ml. To prepare one serving, take 2 tsp. product.

ATTENTION! It is advisable for hypertensive patients to limit themselves to one cup fragrant drink since morning. Patients with bronchial asthma - on the contrary, you can drink 3 cups per day.

In cooking

Used for cooking chocolate sauces, baking, icing, etc.

pancake sauce

Ingredients: